The chipotles in the glaze add a big kick. Seeding them allows the flavour to come through without much heat. Chipotle peppers freeze well, so once you open? a can, freeze leftovers in an airtight container.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2012
Ingredients
Method
In small saucepan, bring jam, vinegar, garlic and chipotles to boil over medium-high heat; cook, stirring occasionally, until jam is melted, about 2 minutes. Remove 2 tbsp glaze to bowl and set aside.Sprinkle pork with pinch each of the salt and pepper. Brush pork all over with glaze. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until digital rapid-read thermometer inserted into thickest part reads 160?F (71?C), about 18 minutes. Let stand for 5 minutes before carving. Drizzle pork with reserved glaze.
Meanwhile, toss together asparagus, oil, and remaining salt and pepper. Add to grill and cook, turning occasionally, until tender-crisp, about 7 minutes. Serve with pork.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 253 mg
- Sugars 14 g
- Protein 26 g
- Calories 250.0
- Total fat 6 g
- Potassium 486 mg
- Cholesterol 61 mg
- Saturated fat 2 g
- Total carbohydrate 22 g
%RDI
- Iron 14.0
- Folate 34.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 12.0
